3294 Pascaline de Poulet

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take equal parts of Parmesan-flavoured Chou Paste made with milk and chicken Mousseline forcemeat.

Mix the two items together very well then pipe out on a buttered tray in the shape of meringues; poach them in the usual manner. When ready, arrange on a buttered dish, cover with slices of truffle and coat the whole with Sauce Béchamel; sprinkle with grated Parmesan and melted butter and glaze in a hot oven or under the salamander.